Carrot curry soup
Description
Hearty and aromatic soup. Add half a cup of prepared curry to the carrot soup. However, with our ingredients (as listed), we'll get more than 3/4 cup. Store the curry in a sealed container in the refrigerator. Carrot curry soup—explosion of flavors! Be sure to try it! And it's easy to make: blend the curry ingredients with a blender, boil carrots and potatoes in water, season, blend again, and serve. Good luck!
Instructions
- 1
Step 1
1. First, let's prepare the curry paste. This will yield a little less than a full cup. Peel the ginger, onion, and garlic, and remove the outer layer of the lemongrass. If you don't have fresh lemongrass, buy ready-made paste, or as a last resort, leave it out.
- 2
Step 2
2. Chop all the vegetable ingredients for the curry and place them in a food processor or blend with a blender. Add all the curry spices and process again in the food processor.
- 3
Step 3
3. You'll get a paste that can be stored in the refrigerator for 3-4 days and added to various dishes.
- 4
Step 4
4. Now you can start preparing the soup. Gather all the ingredients. Although there are few of them, the soup will turn out to be very healthy and incredibly delicious.
- 5
Step 5
5. Peel and rinse the potatoes, carrots, and onion. Slice the carrots into rounds, dice the onion into small cubes, and cut the potatoes into larger pieces. Heat a spoonful of oil in a frying pan and sauté the onion, stirring, until soft.
- 6
Step 6
6. Add the curry, stir, and heat for 2 minutes.
- 7
Step 7
7. Add the bouillon cube and water, bring to a boil, then reduce the heat to a simmer and cook the soup for half an hour, or until the carrots are tender.
- 8
Step 8
8. The ready carrot soup should be blended with a blender and served with herbs and sour cream.